Molten chocolate cake combines a rich, warm chocolate cake with a decadent chocolate lava sauce center. This classic dessert is surprisingly quick and easy to make at home. Made with simple ingredients, you only need about 20 minutes to bring this irresistible chocolate lava cake to the table.
Reasons You’ll Love This Chocolate Lava Cake Recipe
Classic Recipe – Molten Cake is such a classic that you’ll find it on many restaurant menus.
Easy To Make – Chocolate Lava Cake is surprisingly simple to make at home, and only takes about 20 minutes.
Simple Ingredients – These warm chocolate cakes are made with simple and common ingredients that you might already have on hand.
Make In Advance – The batter for these cakes can be made in advance, then popped in the oven when ready to serve warm.
Fun Dessert – Let’s be honest, the chocolate molten center really makes for a fun dessert.
Single Servings – Everyone loves getting their very own chocolate cake!
Chocolate Lava Cake Recipe
Chances are good that at one point or another, you’ve enjoyed a chocolate lava cake. These warm, single-serving cakes with their chocolate fudge center always make for a memorable dessert. Often found on restaurant dessert menus, you can make these rich molten chocolate cakes, with their warm chocolate sauce centers, easily at home.
Take comfort food to a whole new level with these molten chocolate cakes. They are a great excuse to sit down, slow down and savor a delicious dessert with friends or family.
If you love this recipe, make sure to also try my Chocolate Crockpot Cake!
Lava Cake Ingredients
This is an overview of the ingredients you will need to Molten Chocolate Lava Cakes at home. Important notes and substitutions for certain ingredients are discussed. The full printable recipe, with amounts and specific details, can be found at the bottom of the page.
Ingredient Notes & Substitutions
- Chocolate – Semi-sweet, bittersweet or dark chocolate work best in this recipe. Milk chocolate is just a bit too sweet. You can use chocolate chips, or you can chop your own chocolate. Make sure to use a high quality chocolate (I like Guittard or Ghirardelli) as the chocolate flavor really is front and center with these cakes.
- Butter – I used unsalted butter in this recipe, but you can use salted. If you are using salted, and you are very sensitive to salty flavors, consider leaving out the salt called for in the recipe.
- Espresso Powder – This is optional but it really enhances the chocolate flavor without adding a coffee taste. Look for products labeled “instant espresso”, not instant coffee. This one is a great choice.
- Non-Stick Cooking Spray – You want to make sure to either butter or spray the ramekins well, so that the cakes come out easily. I highly recommend using a non-stick spray with flour, such as Baker’s Joy. This makes removing the cakes a cinch.
- Ramekins – 6 ounce ramekins are ideal for these lava cakes.
How To Make Lava Cake
Let’s discuss the ingredients you’ll need, and the steps you’ll take, to make chocolate molten lava cake. If you want to skip my discussion, tips, information and answers to frequently asked questions, just scroll to the bottom of this post for the printable recipe.
- Place butter and chocolate to a medium bowl that is microwave safe, and heat for 1 minute. Remove, stir and cool slightly.
- In a large mixing bowl, whisk eggs and egg yolks until fully combined. Beat in powdered sugar and vanilla extract into the egg mixture.
- Beat in butter and chocolate mixture until well blended.
- Mix until chocolate is completely blended into the mixture.
- Stir in flour, salt and espresso powder, by hand, until just combined.
- Divide batter equally between ramekins and place them, evenly apart, on a baking sheet. Bake for 12-14 minutes or until edges are firm but cakes are soft and not quite set in the center. Remove from the oven and let sit just a minute before carefully inverting onto a small plate.
Tips and Advice
Make In Advance
Unbaked batter can be stored for up to 24 hours, in a covered container, in the refrigerator. Baking time may have to be slightly increased in order to account for the chilled batter.
Baking Tips
To easily fill the ramekins with cake batter, mixing ingredients in a large measuring cup or bowl with a pour spout is a great idea. I love using a batter bowl for this. Another option is to scoop the batter in using an ice cream scoop.
Due to differences in oven temperatures and ramekin sizes, these cakes should be checked as early as 10 minutes for doneness. If overbaked, the cakes will still taste good, but they won’t have the molten center. The edges should appear completely cooked and the middle should be just slightly set when the baking sheet is jiggled.
Storage
Baked cakes can be stored in an airtight container, in the refrigerator for up to 3 days.
Reheating
These are best served right after baking. The longer they sit, the middles will be less “molten.” The centers tend to firm up as they cool.
The best way to reheat lava cake is in the oven. Place the cake, on a foil or parchment lined baking sheet, and heat at 350℉ for 8-10 minutes.
Frequently Asked Questions
Molten lava cakes are cooked long enough for the interior to reach a safe-to-eat temperature of 160 degrees, yet not long enough for the center to fully set up.
Another option would be to use a muffin pan. Muffin pan cavities will hold less cake batter than ramekins, so you will make 8-9 cakes instead of six. Make sure to butter them or spray with non-stick cooking spray very well.
These delicious chocolate cakes can be served as is, topped with powdered sugar, a scoop of ice cream or a spoonful of whipped cream. They are delicious served with fresh berries.
Absolutely not! They are lovely served directly from the ramekins.
More Chocolate Recipes You’ll Love!
Molten Chocolate Cake
Ingredients
- 4 ounces chocolate semi-sweet, dark chocolate or bittersweet work best
- 1/2 cup butter
- 2 large eggs
- 2 large egg yolks
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- pinch kosher salt
- 1/2 teaspoon espresso powder optional
Instructions
- Heat oven to 425°F. Butter 6 ramekins or spray with non-stick cooking spray. Place on to a baking sheet, then set aside.
- Microwave chocolate and butter in medium microwaveable bowl on HIGH for 1 minute, or until butter is melted. Vigorously stir until chocolate is completely melted. If needed, microwave an additional 15 seconds,until the chocolate is melted. Cool slightly.
- In a large mixing bowl, whisk eggs and egg yolks until fully combined. Beat in powdered sugar and vanilla extract.
- Beat in butter and chocolate mixture until well blended.
- Stir in flour, salt and espresso powder, by hand, until just combined.
- Divide batter equally between ramekins (about 1/2 cup if using 6 oz. ramekins) and place them, evenly apart, on a baking sheet.
- Bake for 12 to 14 minutes or until the edges of the cakes are firm but centers are still soft. Let stand for 1 min.
- Carefully run knife around cakes to loosen; invert into dessert plates. Serve warm topped with ice cream, whipped cream, fruit or powdered sugar.
Notes
Nutrition
Photos from original post from 2012.
Marcy says
I made these as a special dessert for my family for Valentine’s Day. So delicious and so ridiculously easy! You want to impress someone? Make these cakes!!
Jessica @ Sweet Menu says
This looks incredible Christi! My mouth is watering. I just love molten cakes and nothing says romance like chocolate!
Alana@Sweets Occasions says
These look absolutely fabulous! My husband loves molten cakes but I’ve always been too afraid to try them out. I just may have to try these out since you say they are easier than most recipes. A warm molten cake after a dinner of nice warm soup sounds perfect for this weather!